beef
( medieval English )
serves 4
4 thin slices of beef topside or lamb rump
1 large onion, chopped finely
6 hard boiled egg yolks
12-14 green olives
12-14 black olives
15ml / 1 tbsp shredded suet
10ml / 2tsp fresh parsley, finely chopped
a pinch of ground ginger
a pinch of ground saffron
salt
a little butter
cider vinegar, for sprinkling
a little ground ginger, cinnamon and freshly ground black pepper, mixed,
for sprinkling
Beat the meat thin and flat with a cutlet bat. In a mixing
bowl put the onion and mix with 4 of the egg yolks. Add the suet, parsley,
ginger, saffron and salt ( to taste ), Knead and squeeze until the mixture
becomes a paste ( if necessary, add a few drops of water or a little parsley
for it to bind ).
Spread the stuffing on the meat slices and roll them up like small
swiss rolls, securing with wooden toothpicks.
Lay side by side in a greased baking tin, with the toothpicks underneath.
Dot each with a small knob of butter.
Bake in a pre-heated oven, turning once, at 1800C /
3500F / Gas mark 4, for 35-40 minutes. Baste once or twice
whilst baking.
Lay the olives on a warmed serving dish. Just before serving, sprinkle with the vinegar and spices, and garnish with the remaining egg yolks, crumbled.